Rich and creamy baingan bartha is an easy yet incredibly satisfying dish. The eggplant adds a "meaty" component in this dish which is off set with the freshness of the cilantro and tomatoes. My mom, grandma and mother-in-law all love this dish and I have used all of their tricks to give you this amazing recipe.
Recipe: makes 2 servings
Ingredients:
1 Eggplant
2 cloves Garlic
1/4 inch piece Ginger
1/2 Onion diced
2 medium Tomatoes diced
1/2 Tsp crushed Green Chili Peppers
1 Tbsp Oil
1/2 Tsp Cumin Seeds
.1/2 Tsp Salt
1/4 Tsp Cilantro Powder
1/8 Tsp Red Chili Powder
1/4 Tsp Garam Masala
Method:
1. Cut the top part off of the eggplant and cut down the middle but don't cut all the way through! Brush it with oil on all sides and put it on a baking dish that is covered in aluminum foil.
2. Bake the eggplant at 500 degrees for about 20 minutes the inside should all be soft on the inside. (check this by sticking in a fork in multiple spot on the inside)
3. Using a fork separate the inside "meat" from the skin.
4. In a pot, warm up oil and then add in the cumin seed letting them cook until brown.
5. Add in the diced onions, a minute later add the garlic, ginger and green chilies.
6. Cook until the onions are brown then add the diced tomatoes. Cook the tomatoes until the are fully cooked (the mixture will be a little less watery).
7. Then mix in the eggplant "meat"along with garam masala, cilantro powder, and red chili powder. Let this mixture keep cooking until the spices are cooked, turn off the heat and add in the cilantro.
Enjoy!!
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